Pages

June 16, 2011

Poached Salmon with Balsamic Onion and Mushroom Sauce

I felt like getting a little gourmet after my adventures in pantry raiding, so I picked up mushrooms and one-person suitable slice of salmon after work to inspire myself. I had Top Chef Masters on while putting away groceries and Traci Des Jardins inspired me with her brown butter balsamic vinaigrette. I decided to try to poach my fish in a sauce that had some of those flavors and then make a reduced sauce to drizzle over the fish.

First, I thinly sliced the onions and sauteed then in olive oil. I added the garlic and sliced mushrooms after the onions were browned. I added the thyme and lemon zest, juice from half the lemon, and the balsamic vinegar. I let the vinegar reduce by half and then added enough chicken stock to come up to about a half-inch in the saute pan. I brought the poaching liquid to a boil, placed the salmon in the pan, and covered the pan, and lowered the heat to medium high. I let the fish poach for about 7 minutes.

After the fish was done, I reduced the chicken stock by about half and added a splash cream to finish the sauce. I made some 90 second rice and roasted asparagus to go with the fish. All in all, a lovely gourmet-inspired meal perfect for a week night.